Steamed Mussels in Garlic White Wine Broth

by CoastalKitchen
Prep: 30m
Cook: 13m
seafood
Steamed Mussels in Garlic White Wine Broth - Image

Sign in to see ingredients

Create a free account to unlock this content

Sign In to Continue

Don't have an account? Sign up free

Ingredients
Servings:6
3lbmussels
3tbspolive oil
4garlic cloves
1shallot
kosher salt
1tspItalian seasoning
1/2tspred pepper flakes
1cupchicken broth
1/2cupdry white wine
3tbspfresh parsley
1lemon
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Clean the mussels

    Rinse mussels under cold running water, scrubbing with a brush until the water runs clear. Pull off the beards (hairy threads attached to the shells) by pinching and pulling toward the hinge. Discard any mussels that are cracked, stay open after a firm tap, or smell off.

  1. 2

    Soften the aromatics

    Heat 2–3 tablespoons of olive oil in a large Dutch oven or 6-quart pot over medium-high until shimmering. Add the garlic, minced, and shallot, thinly sliced. Season with a good pinch of salt, 1 teaspoon Italian seasoning, and 1/2 teaspoon red pepper flakes. Cook, stirring frequently, until fragrant — about 2 minutes. Keep the heat low enough that the garlic doesn't brown.

  2. 3

    Steam the mussels

    Add the mussels and stir to coat. Pour in 1 cup chicken broth and 1/2 cup dry white wine. Cover the pot and steam over medium-high heat for 5 to 6 minutes, until the mussel shells have opened. Give them a quick stir halfway through.

  3. 4

    Finish and serve

    The moment the shells open, pull the pot off the heat. Stir in 3 tablespoons of chopped fresh parsley. Divide mussels and broth among bowls and serve right away with lemon wedges and plenty of crusty bread for the broth.

Sign in to see all instructions

Create a free account to unlock this content

Sign In to Continue

Don't have an account? Sign up free

Steamed Mussels in Garlic White Wine Broth

Created by: CoastalKitchen

Prep Time: 30m
Cook Time: 13m
Servings: 6

Ingredients

  • 3 lb mussels
  • 3 tbsp olive oil
  • 4 garlic cloves
  • 1 shallot
  • kosher salt
  • 1 tsp Italian seasoning
  • 1/2 tsp red pepper flakes
  • 1 cup chicken broth
  • 1/2 cup dry white wine
  • 3 tbsp fresh parsley
  • 1 lemon

Instructions

  1. Clean the musselsRinse mussels under cold running water, scrubbing with a brush until the water runs clear. Pull off the beards (hairy threads attached to the shells) by pinching and pulling toward the hinge. Discard any mussels that are cracked, stay open after a firm tap, or smell off.
  2. Soften the aromaticsHeat 2–3 tablespoons of olive oil in a large Dutch oven or 6-quart pot over medium-high until shimmering. Add the garlic, minced, and shallot, thinly sliced. Season with a good pinch of salt, 1 teaspoon Italian seasoning, and 1/2 teaspoon red pepper flakes. Cook, stirring frequently, until fragrant — about 2 minutes. Keep the heat low enough that the garlic doesn't brown.
  3. Steam the musselsAdd the mussels and stir to coat. Pour in 1 cup chicken broth and 1/2 cup dry white wine. Cover the pot and steam over medium-high heat for 5 to 6 minutes, until the mussel shells have opened. Give them a quick stir halfway through.
  4. Finish and serveThe moment the shells open, pull the pot off the heat. Stir in 3 tablespoons of chopped fresh parsley. Divide mussels and broth among bowls and serve right away with lemon wedges and plenty of crusty bread for the broth.

Notes & Tips

Mussels are one of those things that feel a lot more intimidating than they are — once you've cleaned a pound you've got the rhythm down and the whole pot is done in under 15 minutes. Use a dry white wine you'd actually drink, like pinot grigio or sauvignon blanc. The broth at the bottom of the bowl is the best part; have bread standing by. Fish substitution note: This recipe is really mussel-specific, but if you want the same vibe with something easier to source, try littleneck clams (steam a few extra minutes) or cockles (they go faster — check at 3–4 minutes).